Chilled Beet & Celery Soup

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   ["Peel the beets and cut them into 1"" chunks.", "Yes, raw.", "Peel and dice the onion, and chop the celery.", "In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.", "When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.", "Puree the soup, and chill 6 hours to overnight.", "Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.", "Serve with a dollop of yogurt, and a sprinkling of minced chives."]

* Per serving · 4 servings · Values may vary.

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